1. Papaya Salsa from Mark Bittman's How to Cook Everything Vegetarian. So tasty with tacos! He says you can make it with just about any fruit (think watermelon, peaches, grapes... anything!).
2 c papaya (1/2 inch chunks)
1/2 c diced red onion
1/2 c diced bell pepper
2 T minced fresh chile
1/4 c chopped cilantro
1 T extra virgin olive oil
3 T lime juice
salt and pepper
2. Papaya, Prosciutto and Lime (click name for recipe)
Doesn't get much easier than this. Salty, sweet and sour all at once!
3. Sun-dried tomatoes.
Maybe it does get easier, because this one took just about no work. I quartered ten roma tomatoes and left them in the oven on the lowest setting all night long. They came out deeeelish! Some people say to add salt and pepper, oil, or herbs. I didn't do a thing, but I can imagine those would be good too.
4. Almond Tart, also from How to Cook Everything Vegetarian.
I realized after making this that it's a copy of the should-be-more-famous Tarta de Santiago sold in Santiago de Campostella, Spain. We sampled it when we visited several years ago. I love almonds!! Bittman says this would work with any nut. I'm looking forward to trying it with peanuts (dirt cheap), a chocolate tart crust, and chocolate drizzled on top.
Nut Tart Crust (look up basic instructions on making crusts if you don't know how):
3/4 c flour
1/2 c ground almond (food processor or blender)
2 T sugar
1/2 t salt
10 T cold butter
1 egg yolk
Filling:
6 eggs and 1 c sugar, beaten together until thick and light in color
1 1/2 c ground almond
1 c chopped almond
1/2 t cinnamon
1 t grated lemon zest
powdered sugar for dusting
